No Egg Carrot Cake
|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Chopped nuts/Sunflower seeds||1⁄2 Cup (8 tbs)|
|Grated carrots||1 Cup (16 tbs)|
|Dates||1 Cup (16 tbs), cut into small pieces|
|Honey||2⁄3 Cup (10.67 tbs)|
|Safflower oil||2 Teaspoon|
|Cinnamon||1 1⁄4 Teaspoon|
|Plain gelatin||2 Teaspoon|
|Liquid lecithin||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
Combine first four ingredients.
Combine remaining ingredients in a saucepan.
Bring to a boil.
Turn down heat and gently simmer for 10 minutes.
Stir flour mixture into cooled carrot mixture.
Pour into a well-greased and floured 6 x 10-inch pan or 8-inch-square pan.
Bake at 300° 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from pan to cool on a wire rack.
Serve with frost cream.